Gelatinized: Difference between revisions
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The starch is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be enzymically attacked and converted into | The [[starch]] is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be [[enzyme|enzymically]] attacked and converted into [[sugar]]s in the brewhouse. Gelatinization occurs at around 65°C/149°F for [[barley]] starch, which dictates the typical [[conversion]] temperatures used by brewers. However, gelatinization occurs at higher temperatures for [[rice]] and [[corn]], demanding that they be cooked separately and added later to the main barley malt [[mash]]. | ||
Revision as of 20:12, 6 September 2017
The starch is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be enzymically attacked and converted into sugars in the brewhouse. Gelatinization occurs at around 65°C/149°F for barley starch, which dictates the typical conversion temperatures used by brewers. However, gelatinization occurs at higher temperatures for rice and corn, demanding that they be cooked separately and added later to the main barley malt mash.